Core Lemon Cheese Cake - Posted by Sara and Gert Knute
1 box sugar free lemon Jello
1 cup hot water
16 ounces FF cottage cheese
1/2 cup skim milk
1 tsp. vanilla
1/4 tsp. salt
2 pkg. splenda or to your likeness. (I used 1/4 cup!)
Blend jello with water, then cheese, then rest of ingredients, (mix everything in food processor or with hand mixer). Pour into 9" pie pan and refrigerate. Put stewed peaches over the pie. FF Cool whip can also be added but will need to count points.
Apple Berry Mock-Cobbler
2 apples, cored and diced (leave skin on)
1 or 1 1/2 c. frozen blackberries or berry melange (no sugar added)
3/4 c. steel cut oats
1/2 c. water
2 tsp. sunflower oil (or other Core healthy oil)
Spray a 9x9 or 9x11 baking dish. Place apples in dish. Add frozen berries. Sprinkle oats evenly over fruit. Drizzle with oil. Add water. Cover and bake at 400 for 20 min. Uncover and stir well to moisten the oats and blend all juices. Re-cover and continue baking until desired texture. The oats will form a yummy thick mixture with the juices from the fruit.
I made this rhubarb dessert too that tasted delicious from the spoon! I ran it through the recipe builder on the WW site and it only comes out to 1 point per serving if you divide the pie into 4 pieces! For any of you rhubarb lovers out there, here's the recipe if you want to try it! I found this recipe on lesleycooks.tripod.com.
Points per serving: 1
2 cups rhubarb
1 1/2 cups skim milk
1 box SF strawberry jello
1 box FF/SF vanilla pudding
1/2 cup Fiber One cereal
Dice rhubarb and microwave in microwave safe bowl until soft and pureed, stirring every 2 minutes. Stir 1 box SF strawberry jello into rhubarb until completely dissolved and then chill. In separate bowl, mix 1 1/2 cups skim milk with 1 box FF/SF vanilla pudding. Use wire whip for 2 minutes and blend completely. Fold rhubarb mixture into pudding mixture and stir thoroughly. Slightly crush 1/2 cup Fiber One cereal and pour over bottom of pie plate to make a makeshift crust. Pour rhubarb/pudding mixture over the cereal and chill thoroughly. Add some Cool Whip if desired when served.
POINTS® Value | 3
Servings | 2
Preparation Time | 12 min
Cooking Time | 45 min
Level of Difficulty | Easy
Like sweet snacks? Then you’ll love these baked fruit slices made from sugary-sweet pears and crisp apples.
2 serving cooking spray (5 one-second sprays per serving)
2 medium pear(s), Bosc, halved, cored
2 medium apple(s), Gala, Red Delicious or Granny Smith, halved, cored
1/2 tsp ground cinnamon
1/8 cup McNeil Nutritionals SPLENDA (R) No Calorie Sweetener, or 2 tbsp
1. Preheat oven to 325°F. Coat 2 baking sheets with cooking spray.
2. Using a very sharp knife, or slicing blade of a food processor, slice pears and apples into 1/8-inch-thick slices.
3. Mix together cinnamon and Splenda in a small bowl. Place fruit slices in a single layer on baking sheets and sprinkle with cinnamon mixture. Bake, rotating baking sheets halfway through baking, until crisp and lightly browned, about 30 to 45 minutes. Yields 1 sliced pear and apple per serving.
POINTS® Value | 2
Servings | 4
Preparation Time | 15 min
Cooking Time | 20 min
Level of Difficulty | Easy
Dig your spoon into these sweet, juicy treats. Nothing beats them on a cold, blustery day.
4 medium apple(s), cored (use Granny Smith for tart flavor; use Gala for sweet flavor)
1 tsp ground cinnamon
1/2 tsp ground ginger
12 tsp McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
1/4 cup water
2 Tbsp fresh lemon juice
1 oz fat-free sugar-free instant vanilla pudding mix
3/4 cup fat-free skim milk
1. Preheat oven to 350°F. Using a vegetable peeler, peel a 1/2-inch horizontal strip around apples to help release juices during baking. Place apples in a 9 X 9-inch baking dish.
2. Combine cinnamon, ginger and Splenda in a small bowl. Place 1 tablespoon of cinnamon mixture in cored-out center of each apple, then sprinkle with remaining cinnamon mixture. Combine water and lemon juice in a cup. Pour liquid around apples.
3. Bake until apples are soft when pierced with a knife, about 15 to 20 minutes. Remove from oven and let cool.
4. Pour pudding mix into a medium bowl. Whisk in milk to make a fairly thin sauce. Place one apple on a plate and drizzle with sauce. Yields 1 apple and about a scant 1/2 cup of sauce per serving.
Ok Guys, here's a recipe to appeal to the sweet (I mean REALLY sweet) tooths that many of you have. My Niece found this and made it for me. I thought it would be gross but it was delicious. Here's a great way to get a fruit in and satisfy your craving for junk!
1 Medium Granny Smith Apple, peeled and cored
1/4 teaspoon SF Cherry Flavored Jello
2 Tablespoons Diet Cherry Soda
2 Tablespoons FF Cool Whip
Slice apple crosswise into 1/4 inch thick slices; Place a layer of apples in a small microwavable bowl; sprinkle with gelatin. Stack another layer if necessary, but make sure you get Jello over the top of each layer. I actually think we used more than 1/4 teaspoon of Jello. Niece is not big on precise measuring but 1/4 teaspoon is what the recipe said. Pour cola over slices.
Cover loosely with waxed paper. Microwave at high power for 2 minutes or until liquid is boiling. Allow to stand, covered for 5 minutes.
This recipe works great with any crisp apple. A Jonathan apple will give a tart flavor, a Corland apple will give a sweet, tart flavor and a Red Delicious apple will give a sweet flavor. Choose your favorite apple and enjoy.
This recipe was tested in an 1100 watt microwave oven
1 cup frozen blueberries
1/2 cup Splenda, divided
2 cups fat free milk
6 tablespoons yellow cornmeal
3/4 teaspoon lemon rind (we didn't use this)
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Combine the blueberries and 1/4 cup Splenda in a medium microwave-safe bowl. Cover with wax paper; microwave at HIGH 3 minutes or until thoroughly heated and sugar dissolves, stirring after 1 1/2 minutes.
Combine 1/4 cup Splenda, milk, cornmeal, and lemon rind in a 2-quart glass measure; stir with a whisk.
Microwave at HIGH 7 minutes or until thick and bubbly, stirring every 2 minutes.
Stir in vanilla and salt. Serve with blueberry topping.
Yield: 4 servings (serving size: 1/2 cup pudding and about 3 tablespoons topping)
In a medium bowl combine eggs, milk, sugar, and vanilla. Dissolve coffee crystals in hot water. Add coffee mixture to egg mixture. Beat until combined but not foamy.
Place four 6-ounce custard cups in a 2-quart square baking dish on an oven rack. Pour egg mixture into custard cups. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake in a 325 degree oven for 25-35 min or till a knife inserted near the centers comes out clean.
Remove custard cups from water. To serve warm, cool slightly on a wire rack. To serve chilled, cool completely in custard cups; cover and refrigerate until ready to serve.
To unmold custards, loosen edges with a knife, slipping its point in between the custard and cup to let in air. Invert a dessert plate over each custard; turn custard cup and plate over togther.
Here's another old 3FC WW recipe for Crustless Strawberry Pie!
24 ounces strawberries
1 2.1 oz package sugar-free cook and serve vanilla pudding
1 4 oz package sugar free strawberry flavored gelatin
2 cups water
fat free or light cool whip for garnish
1. Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
2. In a medium saucepan combine pudding mix, jello, and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 4-6 hours. Top with whip cream and ENJOY!
2 small boxes of sf/ff banana creme or vanilla pudding
4 cups skim milk
1 cup (crushed) Kashi Heart to Heart cereal
Mix first two ingredients as directed on pudding boxes. In a trifle bowl (regular bowl would work too), pour 1/2 of pudding, sprinkle crushed cereal, slice bananas on top of crushed cereal, pour remaining pudding on top. YUMMY!
In my bowl tonight, I added and stirred in a dollup of ff cool whip for 1 pt. SO GOOD!!! My leader said that she considers the Kashi Heart to Heart cereal as core because it has 5 g (or less) of sugar, and high fiber. I thought this was an awesome way to add some fiber to the pudding and at the same time taste like vanilla wafers.